Editor’s note: I got the chance to retaste these bubbles again at a recent tasting. As per Croser’s policy; this current sample was disgorged earlier this year (2013) and this batch is the final for this vintage. They are about to release their 2001. In 2013, the Croser LD 2000 has taken on a richer ripe profile with the nashi pear deepening into apricot detailed with citrus aromas. Those luxurious layers of lemon, apple and brioche are still present and the palate is long and fresh.
There are not many ‘Late Disgorged’ sparkling wines produced in Australia which is such a shame as this is a style that one can immediately become accustomed to. The Croser team have made this wine with such care – handpicked fruit, gently pressed whole bunches, fermented in old oak with a focus on fruit characters, natural acid levels & zero dosage (ie. no added sugar). You get the idea that this wine has been allowed to let its natural beauty to shine through rather than spending its time being coaxed into movie star slickness.
Traditionally made sparkling wine usually spends 18 months – 5 years in the bottle with the dead yeast cells that produced those delightful bubbles. By keeping fizz in the bottle for an extended time (Late Disgorged) means that the wine retains its freshness longer. This wine has had 9 years on lees which has given it plenty of time to develop a rich creamy complexity.
This is a wine that will shine with that special meal. It has the aromas of rich apple berry crumble with a zesty lemon sauce that keeps it refreshing. However, it is in no way a sweet wine, rather it is round & fresh with a satisfying creamy texture. The long firm ripe nashi pear finish needs something like delicate smoked salmon blinis or prawn & scallops filo bon-bons with lemon & chives.
Date: October 2011 Price: $56 Value: $$ Drink: Now – 5+ years
This review was first published on Wine Diva in November 2011 and on Wine Muse in June 2012.